Instructions: Peel and chop all the vegetables.

Melt the butter in a large pot, add the onion, leeks and celery, and cook over low heat, stirring often, for 10- 15 minutes or until wilted. Stir in the potatoes and stock.

Cook, partially covered, until the potatoes are tender, about 20 minutes. Put in a food processor and blend until smooth. Pour into a bowl, stir in the cream and chives, and chill in the refrigerator. Add pepper to taste before serving.

This soup is traditionally served cold, but is also delicious hot.

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